I like using a packer trimmed brisket 10-12 lb sealed in cry-o-vac and let it age in the fridge for about 3-4 weeks, if you go with a market trimmed vac seal it a let it sit for the same time, not entirely neccesary, just something I've always done seems to help tenderize it. The day before your smoke pull the brisket out of its package and trim just a bit of the fat, not to much, you to leave most of it intact, it will come off after cooked. Cover with your favorite rub, I like to use the willys from SS book, there are several other recipes on the site. Place into a large ziploc and back into the fridge overnight. Next day remove from the fridge and ziploc and let sit on the counter for an hour while your smoker is heating up to 220, place into your smoker with the fat cap on top, and smoke with your choice of wood. I prefer mesquite, shocking I know!
Smoke for 4-5 hours, pull from smoker and into a foil pan still fat side up tightly covered with foil and into your house oven at 200 for another 14-18 hours. If you want to finish in the smoker that works too, I finish in the house because I usually have other things to get into the smoker! Shoot for an IT of 190-200, pull from pan and your fat cap will slide right off, pour juice from pan into a pot along with your fat cap a let simmer for some awesome sauce or make some burnt ends. Wrap your brisket tightly in foil, then a towel and into a cooler (hence FTC) and let it rest for a few hours or longer if need be, remove from cooler and slice thinly. Enjoy with your favorite sides and a cold beverage! Oh yeah and welcome to the forum cheeks7799!
Here's one I did
http://forum.bradleysmoker.com/index.php?topic=7409.0Dang I've made myself hungry!
C
